Shawarma-Spiced Mushrooms & Tofu

🥘 Ingredients

• black pepper
  2 pinch
• cooking oil
  2 tbsp
• lemon
  2 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• onion
  2 unit
• pitas
  2 unit
• portobello mushrooms
  4 unit
• red cabbage and carrot mix
  2 c
• sabra classic hummus
  1 c
• salt
  2 pinch
• shawarma spice blend
  1 packet
• sugar
  ½ tsp
• tofu
  14 oz
• yogurt
  ½ cup

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Clean portobello mushrooms and halve onion . Squeeze lemon and zest as needed. Press, cube, and toss tofu with shawarma spice blend .

   portobello mushrooms: 4 unit, onion: 1 unit, lemon: 1 unit, tofu: 14 oz, shawarma spice blend: 1 packet
2. 

   2

   In a medium bowl , toss together red cabbage and carrot mix , sugar , a drizzle of olive oil , juice from half the lemon , a pinch of salt , and black pepper until thoroughly combined. Set aside.

   red cabbage and carrot mix: 2 c, sugar: ½ tsp, olive oil: 1 tbsp, lemon: 1 unit, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, ⏱️ 5 minutes .

   cooking oil: 2 tbsp, onion: 1 unit
4. 

   4

   Meanwhile, in a small bowl , whisk together yogurt , mayonnaise , and lemon zest. Season with a pinch of salt and black pepper .

   yogurt: ½ cup, mayonnaise: 2 tbsp, salt: 1 pinch, black pepper: 1 pinch
5. 

   5

   Toast pitas until golden brown, then cut into quarters.

   pitas: 2 unit
6. 

   6

   Divide veggies, sabra classic hummus , salad, and pitas between plates in separate sections. Serve with white sauce on the side.

   sabra classic hummus: 1 c